Translate the following Chinese into English来源于植物和微生物的蛋白质原料在蛋白质结构、氨基酸组成、油脂和水分保持性、小分子营养物质、风味等方面均存在显著差异。研究开发适用于新型植物蛋白肉加工的具备亲脂、持水、成纤等功能的特异性功能蛋白通过功能蛋白理性设计强化各类蛋白的功能特性用于改善植物蛋白肉质构口感降低植物蛋白致敏风险提升植物蛋白肉营养安全品质；研究

Protein raw materials from plants and microorganisms have significant differences in protein structure, amino acid composition, lipid and water retention, small molecule nutrients, flavor, and other aspects. Specific functional proteins with lipophilic, water-holding, and fiber-forming functions applicable to the processing of new plant protein meat are developed through rational design of functional proteins to enhance the functional characteristics of various proteins, improve the texture and taste of plant protein meat, reduce the risk of plant protein allergies, and enhance the nutritional safety and quality of plant protein meat. A food-grade expression system for key functional proteins and nutrients is established, and efficient synthetic expression hosts such as Bacillus subtilis, yeast, and filamentous fungi are obtained using synthetic biology and evolutionary breeding technologies